Wonderful Wednesday - Slow Cooker Tomato Sauce

This past weekend while we were busy canning corn and soup, we also had tomato sauce going. How? In the slow cooker of course. I'm not one for standing over the stove for hours stirring a pot while it reduces down. I look for short cuts and the slow cooker is the key to this one.




Slow Cooker Tomato Sauce
What you need:
4 lbs tomatoes
1 medium zucchini
2 bell peppers
1 medium onion
1 bunch basil (top part of one plant)
3 cloves garlic

Directions:
Cube the tomatoes, zucchini, peppers and onions in large pieces and place in slow cooker. Rough chop the garlic and add it to the slow cooker as well. Place the basil on top and cover with the lid. Cook on high overnight. The next morning run it through a food mill and place back into the slow cooker. Leave the lid half off and cook on low until your desired thickness is reached. When the thickness is reached taste and add salt, pepper and other spices as desired. I took some and made pizza sauce and left the rest as pasta sauce. When it was cooked down mine filled 2 pints. You can keep them in the fridge or hot water bath them for 35 minutes.

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